Sunday, 6 March 2011

No-wheat Tortillas

I looooove tortillas. Quesadillas, enchiladas, chips, and anything else that can be made from or wrapped in a tortilla, I adore. Back in the day, I used to take a tortilla, spread peanut butter on the inside, and roll it up with thinly-sliced apple and eat the whole mess for breakfast every day. It was a great portable breakfast or snack for work and it tasted great.

Now that wheat and corn are verboten, I've had to find alternatives. Rice-only tortillas taste like cardboard. I may be taking this little diet seriously, but I still need flavour in my life. So my search brought me to websites promoting gluten-free recipes. Since I've abandoned all hope of finding a store-bought tortilla that meets my needs, I've resorted to making them myself.

First things first, I need flour. No problem! Enter this website. They used corn products in the original mix, so I've adapted it as follows:

All Purpose Flour (adapted from Gluten Free Cooking School)

Ingredients (all are from Bob's Red Mill)

3 parts brown rice flour
2 parts arrowroot
2 parts soy flour
1 part almond meal

Mix all ingredients together in a container. I use a big Rubbermaid one with a sealed lid and locks on the side.

This mix smells darn good and has a lovely texture. I used a 1-cup measure per "part", so I ended up with 8 cups of flour.


To make tortillas, start with 2 cups of your all-purpose flour and add:

1 1/2 tsp xanthan gum
2 tsp sugar
1 tsp salt
1 c. warm water

(Tortilla recipe adapted from Gluten Free Cooking School once again)

Using the methodology on the original site, this recipe should make 8 tortillas.

Coles Notes version of instructions: mix all dry ingredients, then add the wet ingredients and mix until fully mixed. Use your hands. Divide into 8 pieces, roll them nice and thin, then cook for 4 mins per side on a cast iron flat top griddle or in a pan (if you don't have a griddle).

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